"What then is the point of all this?" he asks. He is weary, obliged to run a difficult daily routine often distorted by reality TV programs devoid of authenticity - and there is constant anxiety. Thirty-five years spent over the oven has not made Legras more confident. What I want though is to work without this sword of Damocles hanging over my head."įor Legras, this is a whole new chapter, even if he continues to turn out some of the classic dishes that have earned him an international reputation, like his legendary foie gras sweetmeat with truffles. "I am going to work with mackerel and cod rather than turbot," he says.īut can you win stars by cooking more "humble" fish? Certainly, he says. The remedy? Cut staff by 15% and adapt prices to products on his menus. "These last years have been very difficult for me." "The world moves very fast now, and I have the impression people have less and less interest in or time to spend around the dining table," Legras says. Today more than ever, the customers will be my stars."įor smaller independent establishments, costs are high to maintain the standards required by Michelin to hold on to their stars. I was not cooking for enjoyment anymore, but was under constant pressure and stress. I will do my job differently now, by giving priority to essentials. It was "the decision of a lifetime, but now I feel free and at ease," he says.Īt the age of 60, Legras reflects: "I don't want the same things. He has just given back his two stars after more than 20 years of hard labor. Is this game worth all the fuss? Claude Legras, head of the Le Floris restaurant in Anières, overlooking Lake Geneva, no longer thinks so. But the most difficult part is yet to come: maintaining the level required of regularity, discipline and the sacrifice needed to attain excellence and make it last. But it's also a source of life-altering triumph and disappointment for those seeking the highest of recognition.įor those restaurants bestowed their first stars, bookings shoot up as the buzz around the chefs grows louder. It remains, for its longevity, rigor and selectivity, a bible for any bon vivant and a point of reference for critics and other gastronomy professionals. You will find all the restaurant’s details following the local.GENEVA - Two weeks ago, the Michelin Guide published its latest edition, sprinkling its coveted stars on some of the most deserving restaurants, and withholding them from others. Next time I come back I would ask for the table that faces the kitchen □ The Chef’s Table! Everything TO-DIE-FOR.Ĭréme Caramel with Lemon Sorbet in a very special presentationĪs a whole, it is a very good table, it was a great experience and the open kitchen detail gives it a special touch. Our main courses where served with Potatoes’ Mousseline with nuts – soft, fluffy and with tons of taste!Ĭhocolate, chocolate, chocolate– Cacao sorbet, chocolate milk panna cotta, white chocolate mousse topped with a crispy chocolate crumble. The taste is very delicate and unique, the sauce paired perfectly with all the other ingredients. Pomme de Ris de Veau – Veal Sweetbreads – My first time trying this part of the veal, very interesting texture. Neither of us took the menu, we decided to go a-la-carte.Īngus Tartare with Black Truffles (of course) – We exaggerated with our “Truffles” choice, but we just couldn’t help it! There is also the Chef’s Menu with 7 courses at 120 CHF (served to the whole table). In the menu you will have the option of the Green Menu at 69 CHF with starter, main dish and dessert, the Red Menu at 89 CHF with 2 starters, main dish and dessert. The chef explained to us that the menu changes every 3-4 weeks and some dishes can only last a couple of days, depending on the arrivals. You will have the specials of the day displayed on the wall and you will also have a printed menu. The only minus I would give is that it’s a little noisy. What to expect? A welcoming and friendly environment, a reduced menu with seasonal ingredients, and a French cuisine with personality and flavour. All of this is very exciting for a food lover like me! I had my eyes glued to the open kitchen the entire time. The restaurant is enchanting with an elegant touch the open kitchen is part of the show, where you will see cooks, pans, ingredients and dishes coming out every minute. Yoann Caloué, the young and extremely talented chef is leading his brigade to a very high standard of modern cuisine and delicate flavours. Le Flacon has one Michelin Star and got 15 at Gault et Millau. Another Michelin Star for LivinGeneva’s restaurant list! This time we went to Carouge the sister city of Geneva that is known for its charming streets and delicious restaurants.
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